Bon Appétit

If you manage to have any leftovers, this moist spice cake makes a nice afternoon treat with a cup of tea. For an extra-tart garnish, serve with Citrus-Cranberry Compote .

Look for kohlrabi, a mildly sweet purple or green vegetable in the cabbage family, at better supermarkets. For a creamier, smoother purée, pass the boiled ingredients twice through a potato ricer or food mill.

Use this fresh blend of spices and herbs to add pep to the Cajun-Spiced Turkey and Crawfish Gravy , or to season blackened redfish or gumbo.

The addition of airy brioche gives this aromatic spiced stuffing a less dense texture than most holiday casseroles.

Based on a dessert that Lo serves at Annisa, this custardy bread pudding is shot through with poppy seeds for a stunning visual and textural effect. The bread soaks overnight; begin 1 day ahead.

Serve this sweet and tangy condiment with the Cranberry Spice Cake , or spoon it over vanilla ice cream.

This easy-to-cook bird shows off the traditional flavors of the holiday; it's one of our favorites.

Herbaceous, nutty, and bright, this rendition of the Prohibition-era classic doubles the gin for a more robust cocktail.

Plan at least one day ahead to let the turkey—seasoned with the homemade Cajun Spice Mix—cure overnight.

This classic Cajun cake uses Steen's cane syrup, a deep caramel sweetener of reduced sugar cane. Look for it at better supermarkets, at specialty foods stores, and at steensyrup.com.

This recipe for braised beef short ribs has many fans—and rightly so. Since it’s even better the next day, it’s perfect for entertaining.

Customize this one to your liking, from the fillings to the doneness.

Look for shichimi togarashi, a Japanese seasoning mix, at Japanese markets and savoryspiceshop.com.

For the softest dough, use a potato ricer or simply mash the potatoes until smooth.

This hands-on French feast of vegetables and cuts of meat boiled in a savory broth is traditionally served in courses. It begins with the bone marrow on toast, then follows with the broth and the meats and vegetables. Feel free to serve it all at once, providing plenty of toasted bread and savory condiments for dipping.

These little citrus-scented cakes cook in just 10 minutes, which means that if you prepare the batter ahead of time and bake them right after the table is cleared, you can serve them warm for an extra-special touch. They're especially delicious dipped into Ginger-Yogurt Mousse with Pistachio Meringue .

Gravlax, typically made with salmon, gets an aromatic twist with grapefruit zest and crushed green peppercorns. Plan to make this at least 3 days ahead to let the fish cure.

To encourage the soufflé to climb up the sides of the dish, grease the dish with butter and sprinkle it with sugar. The sugar prevents the soufflé from sticking to the sides.

Use this for a glossy finish on the Chocolate Hazelnut Cake with Praline Chocolate Crunch and for assembling the Milk Chocolate and Salted Caramel Gâteau Saint-Honoré . It's also great drizzled over ice cream.

The combination of crisp Asian pear and toasted sesame oil gives this stalwart a modern twist.